Super Simple ┇preserved Egg and Lean Meat Porridge┇
1.
Put a few slices of ginger in a pot with water to bring to a boil and cook for a while.
2.
Put the pork tenderloin in a pot of boiling water and cook.
3.
Take out the cooked pork tenderloin and let it cool.
4.
Put the preserved eggs in a bowl and crush them with your hands. (I used to use a cutting board to cut, but the sticky knife and cutting board are all preserved eggs. It's not as convenient as using my hands)
5.
Tear the cold pork tenderloin into shreds by hand.
6.
Put water in the pot to boil the rice. I use the cooked rice that I used to make the rice and freeze it to make porridge. If the rice is raw, just cook the rice into porridge first.
7.
Boil the rice for a while, then pour pork and preserved eggs. Mix the high heat with a spoon for a while, then turn the low heat to simmer for 20 minutes. Finally, season with salt and beef powder.
Tips:
1. A little rice can make a big pot of porridge, don't use too much rice, it will become a burden in the end.
2. If the porridge is not thick enough, just tick the starch. (Starch hooks are used in restaurants)
3. You can also cut some minced ginger and chopped green onion, this depends on personal preference.
4. Because there was not enough water when cooking rice last time. So freeze the badly cooked rice to make porridge. So save a lot of porridge time.
5. Simple and economical. It can be used as a preserved egg porridge for breakfast or lunch. my favourite. You must eat slowly with a spoon to taste. 〔⌒～⌒〕
